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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the cubed pumpkin into a deep saucepan, add the water and season with a pinch of salt. Cook slowly, stirring from time to time, for about 20 minutes, or until the pumpkin cubes are reduced to a pulp. Mash the pumpkin or puree it through a sieve or food mill. | 2. Let the puree cool, then add the eggs and enough flour to produce a paste that is thick enough to hold its shape on a spoon. Drop small spoonfuls of the paste into boiling salted water and cook until the dumplings rise to the surface. | 3. Remove the dumplings from the water with a skimmer and serve tossed in butter and Parmesan cheese. | 4. To serve 6 to 8. | 5. La Cucina Di Versilia E Garfagnana. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pumpkin	3/4		halved seeded cut peeled	3.7125	0.8118	0.2549	0.0173
water	1/4	cup		0.0	0.0	0.0	0.0
salt				-	-	-	-
egg	2			143.0	0.72	12.56	9.51
purpose white flour	4	cups		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.